Sugartown Sweets

Tuesday, May 15, 2018

I can resist most anything.Except Peanut Butter Fudge.It is my Kryptonite.Of all the delicious candies my Mom has made through the years, this one remains my absolute favorite. I can still see her standing in front of the stove, stirring that big yellow pot. She would have a coffee cup filled with water sitting close by and at a certain point she would spoon a little candy into it and test it by mushing it between her fingers. When she had it just right she would add peanut butter, vanilla, and marshmallow creme and stir it some more. Then she would pour the candy into a buttered dish to set and I would wait for the candy coated spoon to cool off enough so I could eat it!To this day, my Mom has never used a candy thermometer and she's never poured fudge into a pan. She's always used a buttered dish or a platter. And it is always amazing.It's taken me till now to even think about trying to make my Mom's fudge. Mostly because, well, her recipe is only in her head and not on paper. And number two, I'm too scared to try it using her soft-ball test method.My answer was to just go ahead and use my thermometer and Mom's verbal "in her head recipe" to make some test batches. So five batches later, I've made my Mom's fudge! And let me tell you, it's creamy, dreamy, and peanut buttery awesome!Thanks, Mom!Make some and it can be your Kryptonite too!😋

Just look at these golden squares of deliciousness!

Are you tempted yet?

If you are, you are only six ingredients and a half hour or so away from peanut butter heaven!You don't have to use organic sugar. It's just the only sugar we buy anymore.

I used a 13x9 inch pan. I formed the foil to the outside of the pan first and then lined the pan.

You will need a heavy bottomed 4 quart saucepan, candy stirring spoon, non-stick spray or butter to grease the foil, and a candy thermometer unless you're a candy goddess like my Mom and you don't need one!💗

I prepare my foil lined pan with non-stick spray. I also spray my measuring cups for the peanut butter, and a bowl for the marshmallow creme. It just makes them easier to get out.

Go ahead and measure out the peanut butter and spoon the marshmallow creme into the bowl. Set aside.

Over low heat, melt 1/2 cup of butter.Add 4 cups of sugar and a 12 ounce can of evaporated milk and stir to combine.Attach candy thermometer and crank up the heat to medium, stirring constantly.

Still stirring constantly, bring candy mixture up to 235 degrees or the soft-ball stage. This takes me about 16 and a half minutes.

But when you add pretzels, peanuts and chocolate, well let's just say, it got better!

Try them and I think you'll agree!

At the core of these magic little squares are the aforementioned Peanut Butter Caramels. Yes they do take a little more time, but the taste far outweighs the extra effort..at least it does in my sweet book!Wanna make some candy?Instead of spreading peanut butter on the pretzels, we are incorporating it into the caramel.Let's get crackin'!

Prepare a 13x9 pan for our Peanut Butter Caramels. Spray with cooking spray, line it with parchment paper, and spray this as well.Have your peanuts ready to sprinkle on top of the caramel.

Friday, April 6, 2018

Do you like Banana Bread..'cause I am convinced that I have the best Banana Bread recipe ever!

It all started many years ago at Calvary Heights Baptist Church. The church is long since gone, and the pastor and his wife live back home in Alabama now.

We sure did make some sweet memories with some sweet folks there, and here is one of my favorites! Our dear, sweet pastor's wife, Martha Sue Harralson, would bring in a freshly baked Banana Bread to church nearly every Sunday morning. And while we didn't fight over it, we also didn't waste any time getting in line for a slice. It was heavenly I tell ya! She also brought them to our many "covered dish" dinner get-togethers. Let me say, there was never a crumb left. No, nary a one!

So, how thrilled was I when she shared her recipe with me!

There is no way I could ever count how many loaves of this yummy bread I have made over the years. We love it so much, that recently I decided to try turning them into muffins! My husband absolutely loves them. Plus they were a huge hit at our Easter family picnic. And now, I'm sharing this golden recipe with you!

Bake @ 350 for 28 minutes. If a toothpick comes out clean, they are done.Don't overbake.

Below is a page from the first family cookbook that my baby sister put together for Christmas 2004. Since then, she has created two more. As an avid lifetime cookbook collector, I treasure these more every day. 💗

This is the original recipe for Banana Bread that my sweet friend gave to me back in 1994.

About Me

Hi! My name is Karen. I am a wife, mother and grandma who loves finding inspiration everywhere to create yummy and fun treats in my kitchen! I am a born-again Christian that loves my awesome family.If you haven't asked Jesus to come into your heart and save you, my prayer is that you will today! John 3:16. I have a wonderful husband aka A #1 Awesome Hunky Hubby!..2 great kids and 4..*update* make that 5 fun grandbabies. I began following "sweets" blogs by accident 2 years ago. I stumbled upon Bakerella's blog and was instantly hooked by all the cuteness! My baby sister kept telling me I needed my own blog. I'm so glad she did..'cause I'm having fun! Hope you can find something sweet here to re-create in your kitchen :o)